Potato Leek Soup

Serves 6-8
Meal type Leek, Potato
Season Fall, Winter


  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1-2 large leeks (about a half pound), rinsed well and diced, white part only
  • small yellow onion, diced
  • 1-teaspoon kosher salt
  • 1 pound yellow potatoes, scrubbed and diced
  • 4 cups water
  • 4 ounces sour cream
  • 1/2-cup heavy cream


1 In a large heavy-bottomed soup pot, heat the oil and butter over medium high flame.
2 Add leeks and onion, sprinkle with salt and sauté until soft and transparent.
3 Add potatoes and water (add more if necessary to cover potatoes).
4 Bring to a boil, reduce heat and simmer until potatoes are tender when pierced with a knife.
5 Puree with an immersion blender or, working in batches, transfer soup to a blender jar, filling it no more than halfway full, and puree until smooth.
6 Return soup to pot and whisk in sour cream and cream.
7 Gently warm the soup just until heated through.
8 Taste for seasoning, and add additional salt and freshly ground pepper as desired.
9 Serve immediately, with warm crusty bread.